Butternut Squash Black Bean Enchiladas (Print-Friendly Format)
Roasted squash and beans fill tortillas with zesty sauce and cheese for a satisfying, comforting dish.
# Ingredients You’ll Need:
→ Main
01 -
4 cups butternut squash, peeled and diced
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2 tablespoons olive oil
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0.5 teaspoon kosher salt
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0.25 teaspoon freshly ground black pepper
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3 cloves garlic, pressed
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0.5 medium onion, diced
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425 grams black beans, rinsed and drained
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2 cups enchilada sauce, divided
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2 teaspoons ground cumin
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1 cup jack cheese, shredded
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8 medium flour tortillas
# How to Make It:
01 -
Preheat oven to 230°C. In a large bowl, combine diced butternut squash, olive oil, kosher salt, black pepper, pressed garlic, and diced onion. Toss to coat evenly.
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Spread the squash mixture on a large baking sheet in a single layer. Roast for 20 minutes, turning halfway through for even browning.
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Transfer roasted vegetables to a large bowl. Add rinsed black beans and ground cumin, stirring until well mixed.
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Pour 60 ml of enchilada sauce into the base of a 33 x 23 cm baking dish, ensuring the bottom is lightly coated.
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Spoon the squash and bean mixture into the centre of each tortilla. Roll and arrange seam-side down in the prepared dish, continuing until all filling is used.
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Evenly pour remaining enchilada sauce over the filled tortillas and sprinkle the shredded jack cheese on top.
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Cover dish with foil and bake at 175°C for 30 minutes. Uncover and bake for an additional 10 minutes until cheese is melted and lightly golden.
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Allow to cool slightly before serving warm.
# Extra Tips:
01 -
Corn tortillas may be used for a gluten-free variation.
02 -
For a flavour change, substitute green enchilada sauce in place of red.